Quick Polenta with Garlic Sautéed Mushrooms, Kale and Tofu
Creamy polenta topped with sautéed veggies, garlic mushrooms, and toasted pumpkin seeds—served with a squeeze of lemon for a delicious plant-based dish.
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- Mixing bowl
Ingredients
- 4 cups water
- 0,5 vegetable/mushroom stock cube
- 1 cup quick cooking polenta
- 0,25 cup nutritional yeast
- Salt
- black pepper
- 3 shallots
- 250 g chestnut mushrooms
- 230 g smoked firm tofu
- 0,5 tsp garlic powder/granules
- 100 g cavolo nero or any other type of kale
- 1 tbsp soy sauce
- A handful of toasted pumpkin seeds
- 4 lemon wedges
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